Tuesday, June 16, 2009

Quiche with asparagus, zucchinis and sundried tomatoes

Yes, you will have to make a pate brise (flaky dough) from scratch for this recipe (all by yourself)...but don't worry, it's really not as complicated as you think. Actually, if you have a food processor it will be done in less than 5 minutes. Promise. If you don't have a food processor, get in your car, drive to the closest store and buy one. Trust me, it's not an expense, it's an investment, it will save you loads of time and make your life so much easier. If your husband complains, tell him it's Mimi's fault ;0)

The trick to have a flaky dough is to have all your ingredients ice cold and not to process the dough too much after you added the water. Measure your flour and stick it in your freezer for 30 minutes prior to making your dough. Cut the butter and drop it in a bowl half way full of water and tons of ice cubes. You want to butter to break in hundreds of tiny pieces when incorporated in the flour, that is how you achieve a flaky dough. If your butter is not cold enough, it will melt and not break. The ice cold water will keep your butter super hard.
1 ½ cups whole wheat flour
1/2 tsp salt
1 stick unsalted butter, cut into ½ inch cube
In food processor, pulse the flour with the salt. Add diced butter and pulse 3-4 times until you get a sandy/crumbly type mixture. Sprinkle ice cold water (approximately 2-3 tbsp) and pulse until dough comes together (the dough will gather together on one side of the food processor, that's your cue). Do not over process or the dough will be hard. Transfer dough to plastic wrap and press into a disk. Wrap and refrigerate until firm, at least one hour (if you don't have time, it's o.k. to roll it out right away). On a lightly floured surface, roll out dough to a 12 inch round. Transfer to 9-inch pie dish (previously buttered and dusted with flour to prevent the dough from sticking). Press into the pan and trim off any excess. Use scraps to patch any cracks. Prick holes all over bottom with a fork.

Preheat oven to 400°F. Bake crust until golden about 15 minutes. Cool 5 minutes. Reduce oven
temperature to 375°F.
1 cup 1/2 & 1/2
5 eggs, whisked
1 tsp of fresh nutmeg, grated
Celtic salt and Cayenne pepper
1 shallot (small french onion), chopped
1 small zucchini, cut into 1/4" slices
7-8 asparagus, cut into 2" pieces
1/2 cup sundried tomatoes, chopped
1/2 cup fresh parsley, chopped
1/2 cup Alta Dena goat cheese, grated (or other cheese of your preference)
Salt and pepper for seasoning
In medium size bowl, combine 1/2 and 1/2, eggs, nutmeg, salt and pepper. Set aside. Add 2 tbsp olive oil in a medium skillet. Saute shallot over medium heat until transparent. Add zucchinis and asparagus, cook for 3 minutes (I like all my veggies crunchy). Add sundried tomatoes, fresh parsley and season with salt and pepper. Cool 5 minutes. Pour cooled vegetables into your prepared crust. Add 1/2 & 1/2 and egg mixture. Sprinkle with grated cheese. Transfer to pre-heated oven and bake for 35-40 minutes or until set. Serve with a crispy green salad!